SMOKED VENISON TENDERLOIN BACKSTRAP TRAEGER STYLE
Backstrap is the equivalent of a beef tenderloin-lean and very tender if cooked properly (i.e., not overcooked). I prefer mine medium-rare, but if you don't have access to backstrap, feel free to substitute pork tenderloins. Recommend hickory or oak pellets.
Provided by tshull777
Categories Deer
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag.
- Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. Stir in the chopped rosemary and the pepper. Slowly whisk in the olive oil; whisk until the mixture is emulsified. Pour the marinade over the meat and refrigerate for 8 hours, or overnight.
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or High) and preheat, lid closed, for 15 minutes.
- Remove the tenderloins from the marinade (discard the marinade) and pat dry. Knock off any pieces of garlic or rosemary. Season generously with freshly ground black pepper and less generously with coarse salt.
- Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, 3 to 4 minutes per side. Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135 degrees F on a meat thermometer). Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired.
Nutrition Facts : Calories 513.8, Fat 33.1, SaturatedFat 5.2, Cholesterol 40.9, Sodium 504.8, Carbohydrate 1.9, Fiber 0.3, Sugar 0.3, Protein 49.9
GRILLED VENISON TENDERLOIN (BACKSTRAP)
This is a great recipe for backstrap. I found it on another cooking site and decided that it needed to be shared with the Zaar. It takes about 5 hours of marinading time. These also work well as an appetizer.
Provided by Teri8551
Categories Wild Game
Time 5h20m
Yield 16-20 pcs, 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours.
- Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbecue sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
- Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
- Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
Nutrition Facts : Calories 1172.3, Fat 86.1, SaturatedFat 27.5, Cholesterol 156.6, Sodium 2946.3, Carbohydrate 25.6, Fiber 2.2, Sugar 7.3, Protein 71.9
SMOKED VENISON SPREAD
This is another wonderful recipe from Pass It On, a cookbook compiled by the ladies at the Presbyterian Church here where I live. The cooking time listed is the time to chill the spread.
Provided by Dreamgoddess
Categories Spreads
Time 8h10m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients and chill 8 hours or overnight.
- Serve on Melba toast.
Nutrition Facts : Calories 194.7, Fat 15.7, SaturatedFat 2.3, Cholesterol 12.2, Sodium 334.8, Carbohydrate 14.5, Fiber 0.3, Sugar 4.1, Protein 0.6
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- Weigh the meat in grams. Weigh out 1.5% of that weight in salt; you can go as high as 2%. Massage the salt into the meat well. Vacuum seal the meat and set it in the fridge for 2 days, longer if you are using elk or moose or something else thick. You cannot leave this too long -- it won't get too salty, so you can leave the meat in the fridge a week if you wanted to.
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